I took the advice to add a little more white wine. We were short on time, so I just browned the pork chops, heated the soup mixture and poured it over the chops and baked covered with foil for 30 minutes (cutting cooking time by 1 hour). They were delish! The gravy was a little thin, which I'm sure would thicken with the extra time. Next time I will put them in the crockpot for about 4 hours on low after browning. Definately a keeper! this one could really be a crowd-pleaser, so easy, so yummy.

Reviewed On: Oct. 4, 2008

This will be the recipe my kids ask for every time they come home from college, and later in married life (they are 9 and 11!!) I LOVE this recipe, and it uses stuff you already have onhand. For the cajun seasoning, I use either Lawry's six pepper seasoning, or blackened redfish seasoning, bc they were in my cupboard. Now, when ground beef is on sale, I buy a lot of it, and make 3 batches of the meatballs, cook them and freeze them. Thank you!

Reviewed On: Sep. 29, 2008

Pretty, but bland...definately needed cream cheese or something. The jello took a LOT longer to get to egg-white consistency. If I made it again, I would blend half cool whip and half cream cheese.

Reviewed On: Jul. 9, 2008